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|Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.|
|02-06-2009, 08:33 AM||#1|
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Shelf life of food
I haven't taken any food safety courses but would like to learn.
Is there a good resource on line to learn?
I am cooking for the family and neighbors.
I am not catering.
I would like to know the guidelines for safe food handling..as in...
I bring chicken, beef, pork home from the store.
If it is frozen it goes back to freezer
If it is thawed or thawing, i put on bottom of refrigerator.
How many days do i have before i have to smoke it or throw it out?
If i marinade it does that add shelf life?
Cooked food/Smoked food...
I often cook TOO much food.
What is the shelf life of smoked meats? (a few days or a week or more?)
For instance, smoked chicken...a piece for dinner, pulled chicken next day for sandwich, chicken salad on day 3 or 4, day 5...trash?
My family background is never throw anything away. (You should see my garage:) ) Wasting food is considered wrong.
I should invest in a good sealer and store/freeze. What is the shelf life of frozen foods?
I remember but not clearly from working in the restaurant that we dated items when prepped. We would throw out old items but not clear on how long we allowed stuff to sit.
|02-06-2009, 09:09 AM||#2|
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
you probally should ask here,
more responses there, the stickys has some great info, safe food handing tests, and answers :)
Disco Pigs competition team
Sponsored by Oakridge BBQ
UDS (Snail barrel)
Traeger 124 (older american made model)
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